Carbonaravioli
Carbonara and Ravioli have become CARBONARAVIOLI. Basically it's just carbonara sauce, but without the pasta water. Instead of mixing in all three yolks, you just put one inside the raviolo. Cook for 3-4 minutes and you're good to go. The egg is pasteurized at 140F (60C) and starts congealing around 150F (65C), so the secret is pulling it in that window. (If your pasta is thin, you can feel the egg yolk from the outside to test it between the 3-4 minute mark). I topped mine with a little guanciale oil, some extra guanciale bits, freshly ground pepper, and pecorino Romano cheese. Era buonissimo! 😘🤌
Ingredients
Method
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